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Loving this thread, gonna have to try a few of these recipes over the next couple weeks.
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# ¿ Oct 2, 2013 08:29 |
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# ¿ Mar 29, 2024 12:11 |
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3-5 pounds per person, good vegetables include corn on the cob (cut into 3-4 inch sections), asparagus, artichokes, and potatoes. If it's overcooked, it will be rubbery, if it's undercooked it will taste like it. Don't eat crawfish if the tails are straight when they come out of the water - that means they were likely dead before they started boiling, and can make you ill. Remember that the earliest batches will be the mildest, the last batches will be the spiciest. Keep extra spice in a shaker on the table for anyone who wants extra. I've never done the actual boiling, but been to plenty of them - I'm sure someone here will have more advice.
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# ¿ Mar 28, 2014 18:37 |
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Looks good but I am cringing at the thought of making that much sausage with a KA.
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# ¿ Jan 7, 2015 20:01 |
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Go to Coop's. It is a tiny hole in the wall but the food is awesome.
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# ¿ Mar 7, 2015 20:31 |
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Phil, I want to party with you next time I'm in NOLA.
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# ¿ Mar 9, 2015 00:51 |
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I feel like I'm getting old or something, I just don't go for crawfish like I used to. Partly it's because they've gotten more expensive, but partly it's just not worth it to eat 5-6 pounds any more - now I'd rather just have one pound and then some etouffee or something.
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# ¿ May 28, 2015 06:19 |
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Oyster stuffing is definitely a thing, but I've never had it myself. Seems strange to me as well.
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# ¿ Feb 12, 2016 01:04 |
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I always think of Turducken as being Cajun/from Louisiana, so I'm putting this here because...I can't really think of anywhere else for it to go. someone taking Turducken to it's horrifying conclusion:
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# ¿ Nov 22, 2016 06:23 |
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poemdexter posted:Dallas. I'm in north Plano aka Vanillaville, USA. Weird, I'm in Houston and pork sausage is very easy to come by here.
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# ¿ Jan 20, 2017 03:18 |
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Dr. Gitmo Moneyson posted:There used to be a food truck near me in Austin that made boudain balls: deep-fried balls of boudain and crawfish. That food truck is gone now. If you ever make it down to Houston, stop in at Hebert's Specialty Meats. There are 2 locations, the boudin available from them is stellar.
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# ¿ Sep 3, 2017 23:09 |
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Christ those are some good looking boud[a]in balls. Need to make my way over there soon, once I confirm they weren't flooded out by Harvey.
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# ¿ Sep 5, 2017 19:03 |
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Doom Rooster posted:The single best meal I have had across 5 trips to NO was at Coop's Place near you on Decatur. It's a dive bar with a kitchen, Very traditional, relaxed cajun. Second this. Coop's is fantastic but it's rather small - 5 people shouldn't be an issue though, especially if you plan on a late lunch.
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# ¿ Sep 28, 2017 05:18 |
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That Works posted:Awesome quote. I've had turtle soup a few times made by the old creole ladies in my church. It was snapper each time that we or someone else caught. Never had it in a restaurant. Honestly, like alligator, it wasn't that great. Not bad but just so much other real good food I'd always steer someone away. Yeah, I've had it exactly once at Brennan's here in Houston. It's one of their most famous dishes, my thoughts are basically "I'm glad I tried it, that's out of the way, no need to try it again." One interesting note is that they have a recipe for it on their website - https://www.brennanshouston.com/articles/classic-turtle-soup/ I have no idea if that's 100% accurate, but kinda neat that they'd throw it up there in the first place.
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# ¿ Oct 1, 2017 02:54 |
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Coop's Place is always my go to for New Orleans
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# ¿ Nov 25, 2017 08:16 |
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Goddamn your gumbo looks good.
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# ¿ Aug 13, 2018 00:19 |
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Eat all of the bacon.
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# ¿ Aug 13, 2018 17:18 |
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Interesting, I'll pick it up if I ever see a bottle of the sauce on the shelves here in Houston. I doubt I'll find the spice mixture, but I'll keep it in mind.
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# ¿ Aug 20, 2018 08:01 |
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That Works posted:My brother in-law was real sick a while back and his wife was slammed taking care of him and 3 kids. Neither of them are particularly good or experienced cooks (both yankees) and I made a big pot of gumbo for them. This christmas we bought them an instant pot as they were kinda getting into cooking a bit more. He just wrote me telling me how much he and his wife loved the gumbo I made them months ago and that he had tried to make an instant pot gumbo recipe (I have no idea which one?) and it came out OK, but he was interested in making a good / proper one. I might suggest file rather than okra as your thickener, if only because veggies like okra may not be readily available. A lot of people in Massachusetts get their vegetables locally, just keep that in mind as an alternative if they can't get it.
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# ¿ Jan 25, 2019 09:44 |
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Human Tornada posted:You guys are being weird. I live in a small-medium city in Ohio and have no problem finding frozen and fresh okra, file, jars of roux all of that stuff in the local grocery stores. They even have a little "southern/cajun" section. I just visited my mom a month ago in small town Mass. and was at the two places she shops for groceries - the farmer's market where she gets some produce, and the co-op where she gets (almost) everything else. Now I wasn't looking for frozen okra, that's certainly possible, but I'm about 90% sure it wasn't available fresh at the time at the co-op. Absolutely not at the farmer's market.
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# ¿ Jan 27, 2019 16:48 |
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Never done green beans but I have done asparagus in a boil. It also works very well.
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# ¿ Apr 10, 2019 02:45 |
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Big Willy Style posted:I am going to be in New Orleans (visiting from Australia), on Memorial Day and desperately want to go to a local's barbecue/party or whatever. Is anyone stupid enough to accommodate me? I won't have the facilities to prepare food but can bring booze. If you were coming to Houston I could accommodate but sadly that's about a 5 hour drive. Plus an entirely different type of party/bbq.
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# ¿ May 13, 2019 06:10 |
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Kaiser Schnitzel posted:Anyone have a favorite roast beef recipe for a sloppy juicy roast beef poboy? In the crock pot would be ideal, but I’ll do what I’ve got to do if I need to. From way back on Page 18: https://forums.somethingawful.com/showthread.php?threadid=3570811&userid=0&perpage=40&pagenumber=18#post469532011
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# ¿ Jun 19, 2019 20:20 |
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Is the etoufee recipe linked on the first page still the standard or is there a better one?
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# ¿ Dec 27, 2019 18:11 |
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This will be from scratch in New England, including stock. But I can wrangle a quick shrimp stock
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# ¿ Dec 27, 2019 19:52 |
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Yeah I was planning on shrimp. Oysters here are not great though, no matter how much you pay.
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# ¿ Dec 27, 2019 20:40 |
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Just a reminder that shrimp stock makes your kitchen smell awesome
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# ¿ Dec 28, 2019 21:28 |
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Project Etoufee was a success. But holy poo poo was that first bite spicy for some reason, almost like there was a bunch of cayenne right there. Very weird.
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# ¿ Dec 29, 2019 05:13 |
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I'm so happy! I just found out that the new grocery store near me carries tasso. Guess I need an excuse to make gumbo soon!
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# ¿ Jan 27, 2020 03:53 |
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I will make etouffee on Monday (tomorrow is carnitas). There will be one or more photos.
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# ¿ Apr 19, 2020 02:35 |
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I keep some shrimp in the freezer.
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# ¿ Apr 19, 2020 13:43 |
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Also not particularly Cajun but I've been really digging Valentina hot sauce lately. It's not particularly hot but the flavor is fantastic - and as my heat tolerance has gone down, for me that's a feature not a bug.
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# ¿ Apr 28, 2020 19:32 |
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Dik Hz posted:Ok, so the beach I go to in NC reopened and I promised my wife I'd take her down there and cook for her. I'm definitely doing the shrimp and okra recipe y'all linked for me this weekend. Other things I've seen thrown in boils with varying effectiveness have been asparagus, artichokes, and mushrooms if you just want more veg in there.
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# ¿ Apr 29, 2020 18:22 |
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poo poo, this thread just reminded me I still had some boudin in the fridge that needed to be consumed. Thanks for the lunch idea y'all!
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# ¿ Apr 29, 2020 19:41 |
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Veni Vidi Ameche! posted:I put andouille on the pizza I made yesterday. When do I get my air boat? Did you say "Bam!" when you put it on?
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# ¿ May 1, 2020 16:43 |
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Has anyone posted the drunk cajun cooking video yet?
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# ¿ May 9, 2020 04:48 |
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Jesus that all looks good. I think you just convinced me to make etouffee tomorrow, since I have some celery that needs a purpose.
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# ¿ Aug 5, 2020 03:45 |
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ulmont posted:Basically the natural peanut butter problem, sounds like. Oddly enough I just ran into this the first time recently. Is there a solution, or is it simply a matter of using the jar fast enough/making a point of stirring it every day?
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# ¿ Aug 5, 2020 04:52 |
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Doom Rooster posted:Transfer the peanut butter to a 500mL beaker with a large stir rod. Leave it on a stir plate on high at all times. You’ll want to keep your house above 90f inside to allow for a viscosity capable of being vortexed. Nah, just need to get a cover for the whole thing and leave it on the patio. I live in Houston, it's 90+ outside probably 9 months out of the year, just don't want it to get rained on.
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# ¿ Aug 5, 2020 06:06 |
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Note to self: If you're planning on etoufee and the next time shrimp are marked "Shell and tail on" and come peeled and deveined anyway, pull out a couple links of andouille and make jambalaya instead. I've made etoufee without stock and was disappointed - Jambalaya didn't seem to suffer nearly as much. No photos because my kitchen is a mess (tomorrow's job!).
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# ¿ Aug 6, 2020 03:26 |
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# ¿ Mar 29, 2024 12:11 |
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If you can make the bread yourself and manage the overnight olive soak, you're 70% of the way there. I'm sort of curious where you are that suitable replacements for the rest couldn't be found for most of it, but that's me.
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# ¿ Aug 6, 2020 06:39 |